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Active time
25 minutes
Total time
25 minutes
4 servings
Serving Size
1 slice

1 small zucchini 

1 small eggplant

1 red pepper

2 tablespoons olive oil

¼ sprig thyme

¼ sprig rosemary, chopped

1 clove garlic

Salt and black pepper, to taste

3.5 ounces cream cheese with herbs

1 bunch chives

4 slices of whole grain bread

  1. Chop zucchini and eggplant into slices and red pepper into segments. 
  2. Heat up oil in a frying pan and add chopped vegetables. Cook and stir constantly for 8 minutes.
  3. Add thyme, rosemary, and garlic to the pan and continue stir-frying for another 2 minutes. Turn off heat, season with salt and pepper to taste, and leave to cool. 
  4. Roll the cream cheese into balls roughly the size of a walnut. Finely chop the chives and roll cheese balls in chives to coat them.
  5. Place the stir-fried vegetables on the bread and top with a cheese ball. 

Recipe and photo courtesy of Carl Brandt, Inc.


Calories: 310
Total Fat: 17g
Saturated Fat: 6g
Sodium: 190mg
Carbohydrate: 33g
Total Sugar: 10g
Added Sugar 0g
Fiber: 9g
Protein: 4g

Yield: 4 servings

Serving Size: 1 slice

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